Icebox Butterhorns

By Vickie

This is the best roll recipe I've tried! I have made these for company meals, holiday meals, and others and they are a hit everywhere!

Ingredients

• 2 pckgs. (1/4 each) active dry yeast
• 1/4 C warm water
• 2 C warm milk
• 3/4 C butter melted
• 1/2 C sugar
• 1 egg
• 1 tsp. salt
• 6 1/2 C all purpose flour
• Additional melted butter

Preparation

Step 1

1. dissolve yeast in warm water. Combine milk, butter, sugar egg, salt, yeast mixture and 3 C flour; beat on med speed until smooth. Stir in enough remaining flour to form a soft dough. (Dough will be sticky)
2. do not knead. Place in a greased bow, turning once to grease the top. Cover with plastic wrap and refrigerate overnight.
3. Punch down dough. Turn onto lightly floured surface; divide in half. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towel. Let rise in a warm place until doubled about 1 hr.
4. Bake at 350 for 15-20 min. or until golden brown. Immediately brush with additional melted butter.